A couple of weeks ago, I was searching for something new to cook for Sunday dinner. Where did I go? Straight to my “recipes to make” Pinterest board, of course. I had pinned this a while back, but had not had the chance to make it so this was my choice of the day.
The original version is from Martha Stewart, but I tweaked this just a little to suit our tastes.
1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Kosher salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
45 oz. beef broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
1 bay leaf
2 cups egg noodles
Please ignore the red wine vinegar in the photo…I didn’t use it.
In a large pot, heat oil over high. Season the beef cubes with salt & pepper. Cook until seared and brown on all sides, about 6 minutes.
Reduce the heat to medium. Add onion and season with salt and pepper. Cook until onion begins to soften, about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes. Watch it closely so the flour doesn’t burn. Add broth and 3 cups water, stirring and scraping up browned bits. Add the bay leaf. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
Now it is time to add the carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes.